Ingredients
1 tbsp. extra-virgin olive oil
1/2 yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tsp. cumin
1 (10-oz.) can red enchilada sauce
8 oz. crushed tomatoes
3 c. cooked, shredded chicken
2 c. shredded Monterey Jack, divided
2 c. shredded cheddar, divided
1/4 c. freshly chopped cilantro, plus more for garnish
Kosher salt
12 corn tortillas
Preparation
Step 1Preheat oven to 350°. In a large ovenproof skillet over medium-high heat, heat oil. Add onion and pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.Step 2In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas. Step 3Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.
These enchiladas are a hearty meal on their own, but if you’re serving a crowd, some elote or black beans would make for A+ sides. And, if you’ve got the time, upgrade them with your own homemade enchilada sauce! Kept covered in the fridge, leftovers will last 3 to 5 days. Reheat in an oven heated to 350° F until warmed through. Editor’s Note: This introduction to this recipe was updated on March 31, 2021 to include more information about the dish. Made these? Let us know how they went in the comment section below!
